Encouraging You With Cooking & Meal Planning Ideas
Cooking and meal planning can become overwhelming. 3 meals a day plus snacks, 7 days a week, about 30 days a month, 365 days a year, that’s about 1100 meals a year. Sure we eat out for some of them and other times we may be invited into someones home, but the reality is that we prepare most of those meals ourselves.
Whether your single and cooking for yourself and a few close friends, or your a mom to many the fact remains, that’s a lot of meals to plan for. For some cooking is a joy, meal planning is natural and grocery shopping is met with anticipation. For others it is met with dread and the overall task seems daunting. Whether you are an old hat at cooking, planning and prep or just need a little boost, we want to encourage you in this effort by providing a month of encouraging posts, recipes, tips and ideas to help you along.
Balsamic Glazed Steak over Spinach & Mushroom Fettucine Alfredo
Pasta with Sauce
- 1 T Butter
- 1 T Extra Virgin Olive Oil
- 2 Cloves Garlic, minced
- 1 Cup Cherry Tomatoes
- 1 1/2 C Spinach Leaves, trimmed
- 1 Jar Alfredo Sauce
- 8 – 10 oz.Thin Egg Noodles, or Fettucine
- 2-3 T. Extra Virgin Olive Oil
- 1 Sirloin Steak strip, (or flank steak) salt/pepper, seared to preference, slice thinly.
- 1-2 T. Extra Virgin Olive Oil
- 2 T. Sugar
- 1/2 C. Balsamic Vinegar
Cook pasta according to package directions.
In a large skillet drizzle olive oil, heat pan. Add steak and sear apx. 8 minutes on one side, flip and sear apx. 4 minutes on the other, or until desired preference. Remove steak from skillet, let rest. In the mean time, add 1 T. olive oil, sugar and vinegar, heat over medium low heat, reducing mixture, about 10 minutes.
In a saucepan melt butter with olive oil, add minced garlic and lightly saute until tender, do not scorch. Stir in the spinach and tomatoes just until spinach wilts, remove from heat.
Drain pasta. Stir alfredo sauce into pasta, add the spinach and tomatoes.
Slice steak thinly, lay steak slices over pasta, drizzle with glaze.
Serve with a side of crusty bread and a salad.
I love to cook. I enjoy preparing a meal for my family or friends. I am not one, however, who loves meal planning. I don’t plan by week or month. I plan by keeping a well stocked kitchen. By having what I need on hand, I am able to choose my meals each day based upon what suits my taste or the amount of time I have to prep. I recently did a blog series “Meal Planning When you Don’t Like to Plan.” I then turned the series into a Free downloadable eBook. It’s filled with tips, ideas and recipes. You can find the eBook on my blog, Great Peace Academy.
~This post was written by team member Renee’ Brown. You can read more of her writings on her homeschooling and family blog Great Peace Academy.